When I make a fruit cake,the cooked cake has sultana sized holes in it, just as if the sultana has fallen out, but it hasn't. I see them clearly on the top and sides after it is turned out. I push the mixture down very firmly, and tap the tin on the bench a few times before cooking.
it is cooked for 3 1/2 hours in a slow oven. I have made the cake about 10 times in the past and always the same problem with holes. The 1 kilogram of fruit is prepared a week before at least and has 1/2 cup of brandy over it before 'waiting'to be cooked.
Can someone help? How to stop the holes forming?
I think they shink when cooling, well that's my theory. :)
I always get those little holes. Before covering with your preserve/jam , just take small pieces of marzipan and fill the holes.
Larger holes are usually caused by raisins, if you have them in your recipe. You should cut these smaller before mixing with the other fruit. As an alternative to filling the holes with marzipan, if you have any off cuts or other fruitcake, you can blitz it up with some alcohol to make a paste and then push it in to the holes. Much less tedious.
AI've been making fruitcake for years and that looks like a perfectly good one to me. No idea how you can prevent the holes though! Why do you want to? Mine look like that but once they're covered with marzipan and fondant they're lovely and smooth, not a dent in sight.
I've been making fruitcake for years and that looks like a perfectly good one to me. No idea how you can prevent the holes though! Why do you want to? Mine look like that but once they're covered with marzipan and fondant they're lovely and smooth, not a dent in sight.
I agree the cake looks great! I was taught to fill any holes that a bigger then the tip of your little finger with almond paste. but these all look very small to me.
Looks normal to me. All of those hole have raisins or fruit in them. They probably just shrink a little after the cake cools and appear to leave holes. Very normal fruitcake.
AHi, thanks for the replies. Maisie, the reason I wanted a perfect one is that I am entering into a competition and it has to be un-iced.
Chop your fruit to nearly the same size. Raisins in 3. Push the mixture firmly into the tin. You can knock the tin on the bench a few times to help settle any 'pockets'.
As for the top, a wet hand smoothed over the surface before baking helps to get a nice smooth top.
AAh, I see, I would try Applegumpam's suggestion then if I were you. It still looks like a good fruitcake to me though. Good luck with the competition :-)